Cream Cheese Braids #2

Categories: Bread

Serves: 16 Servings

Ingredients:

1 c Sour cream
1/2 c Sugar
1 ts Salt
1/2 c Butter; melted
2 pk Dry yeast
1/2 c Warm water
2 Eggs; beaten
4 c Flour

Instructions:
----------------------------CREAM CHEESE FILLING----------------------------
2 pk (8-oz) cream cheese
3/4 c Sugar
1 Egg
1/8 ts Salt
2 ts Vanilla

-----------------------------------GLAZE-----------------------------------
2 c Powdered sugar
4 tb Milk
2 ts Vanilla

Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to
lukewarm. Sprinkle yeast over warm water in a large mixing bowl, stirring
until it dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover
tightly and refrigerate overnight. The next day, divide the dough into 4
equal parts. Roll out each part on a well floured board into an 8x12
rectangle. Combine cream cheese and sugar in a small mixing bowl. Add egg,
salt and vanilla and mix well. Spread 1/4 of cream cheese filling on each
rectangle and roll up like a jellyroll, beginning on a long side. Pinch
edges together and fold ends under slightly. Place rolls, seam side down,
on a greased baking sheet. Slit each roll at 2 inch intervals about 2/3 the
way through dough to resemble a braid. Cover and let rise until double,
about 1 hour. Bake at 375ø for 12 to 15 minutes. Combine powdered sugar,
milk and vanilla for a glaze and spread over braids while warm. Yield: 4
braids.

KAY ANDERSON

DEBRA H. BROWNING, M.D.

REFRIGERATE OVERNIGHT.

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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